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| Category: | Entrées |
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| Number of Servings: | 2 |
| Ingredients: | For the brine: 6 quarts water 1 cup salt ½ cup sugar Bundle of thyme 5 chile pods 1 tablespoon cloves 1 tablespoon all spice Bring items to a boil, then simmer for 5 minutes. Let cool. Ideally, this is made the night before. For the seasoned flour: 4 cups flour ¼ cup corn starch 2 tablespoons ground fennel seed 1 tablespoon paprika ½ tablespoon black pepper 1 tablespoon salt |
| Directions: | To make the rabbit: Combine all of the ingredients. Use only the back legs and loin of the rabbit because the other pieces are a too tough. If you're are buying a whole rabbit, you can reserve the pieces for other uses. Debone the legs and loin and cut into nugget-sized morsels. Brine for at least 4 hours, though overnight if preferable. Pre-heat frying oil to 350°F. Take the rabbit out of the brine, dredge the pieces in the seasoned flour and then fry until golden brown. |
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